These healthy and vegan Oreos give you the same deliciousness of the original, without all the high fructose corn syrup or trans fat!
America’s favorite cookie gets a healthy makeover –
Unlike Oreos, the cookies above can be whole-grain, with no soy, corn syrup, or artificial flavors.
They are also much lower in sugar than packaged Oreos, and they just so happen to be vegan as well!
And just in case you were wondering…
Yes, they really do taste like Oreos.
Maybe better. Homemade always tastes better.
Healthy Cookies Recipes – Over 100 Recipes
Do you know any Oreo lovers?
Oreos are known as America’s favorite cookie, with over 70 million Oreos sold each day!
Who is eating all those Oreos???
Healthy Vegan Oreos
These healthy and vegan Oreos give you the same deliciousness of the original, without all the high fructose corn syrup or trans fat.
Ingredients
- 3/4 cup spelt, white, or oat flour
- 6 tbsp dutch cocoa powder – regular cocoa is fine; they just won’t taste as authentic
- 6 tbsp unrefined or regular sugar, or xylitol for sugar-free
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp pure vanilla extract
- 1/4 cup vegetable or coconut oil
- 3 tbsp milk of choice
- 2 tbsp pure maple syrup, honey, or agave
Instructions
- *For the Oreo filling, beat together 1/2 cup powdered sugar or sugar free powdered sugar, 1/2 tsp pure vanilla extract, and 1/4 cup melted coconut butter OR non-hydrogenated shortening (such as Spectrum) or Earth Balance spread, either with beaters or a food processor, or patiently by hand, until completely smooth.For the Oreos, combine first 5 cookie ingredients, and stir very well. In a separate bowl, combine remaining ingredients for the cookies. Mix wet into dry to form a dough, then refrigerate 30 minutes before baking. Preheat oven to 300 F. Put dough in a plastic bag, and smush into one big ball. Remove from bag, roll into a thin dough, and cut flat circles using a circle cutter or a circle-shaped lid. Bake on a greased cookie tray for 10 minutes; they’ll still look a little underdone when they come out of the oven, but that’s okay. It's important to allow them to cool 10 minutes before removing from the tray, as they firm up during this time. Put about a teaspoon on half of the cookie discs, then top each with remaining cookie discs and refrigerate to set. Store in the fridge so the filling stays hard.View Oreos Nutrition Facts
Notes
Also be sure to try these Vegan Chocolate Chip Cookies.
Like this recipe? Leave a comment below!
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Chocolate Covered Katie… I know we don’t know each other… but I love you. (I think my husband might too as I’ve made so many of your awesome recipes.) This is the recipe I have been waiting for and I can’t wait to make it tonight… I truly appreciate your blog, your use of ingredients I can readily find, your nutritional breakdowns and your perky spirit that shows up when I open my email in the morning… Thank you, thank you, thank you!
These look divine!! I cannot wait to try them! Thanks for linking back on the nutritional info 🙂 You’re simply amazing!
My mom made homemade oreos when I was a kid and I always liked them WAY better.
Ask you mom for the recipe please:)
oh and post it:)
you are awesome..this is such an genius idea. I love OREOSSSS and i cannot wait to try these ASAP!! Love all your recipes 🙂
These look amazing! Yes, i do know an Oreo lover – it’s called ME haha 🙂
Ooooh I want to try these tonight! But, i’ve just read some alarming news about Dutch-processed cocoa. I always assumed it was “better” because it tasted smoother and cost more. But apparently, it is almost bereft of the nutritive elements I like: the alkali destroys most of the antioxidants. Sure, I eat chocolate for flavour, but when I cook with cocoa, I use it as a health food and it’s not so healthy if all the antioxidants are gone 🙁
Has anyone else heard this alarming news? I have two big containers of Dutch-processed cocoa to get through before I can buy some regular old Hersheys…..
http://www.fitnessinanevolutionarydirection.com/2011/06/3fw-fed-fun-food-of-week-hersheys.html
I haven’t eaten an Oreo in years just because of the ingredient list. So excited about having them back in my life–definitely bookmarking and trying this one, Katie!
My dearest Katie. If I say you’re an utter genius, will you please consider trying to make marshmallow creme? 🙂
I just tried to make these but star-shaped and with orange frosting. The cookie cutters were a bit on the large side so the yield was smaller than I’d hoped, and the edges kept breaking while I tried spreading the filling! Neat idea but next time will stick to circles for sure
Words cannot express my disappointment with how this recipe turned out for me. I just tried making these, and it was a huge fail. Please note, that I tried them using gluten-free flour (King Arthur’s All-Purpose blend.) I highly recommend using the spelt Katie used or regular flour, because evidently making these GF just doesn’t work.
Everything went wrong with these, from the wafers to the filling. I was very careful to follow the directions– I even refrigerated the dough before rolling. (in my version I used coconut oil in the dough and regular sugar.) Firstly, the dough was horrendously sticky, and stuck to my rolling pin and ripped. So, I tried again, this time rolling it between two pieces of parchment paper which worked like a charm. After cutting out the shapes, I left the cookies on the parchment paper and transferred the whole thing to a baking sheet. After baking at 300 for 10 mins I took them out and allowed them to cool almost completely on racks (still on the parchment paper.) The cookies around the outside edges that were more “done” were more crisp and held together better, but the cookies in the center were soft. When I tried to lift the cookies in the center to spread on the filling, they simply crumbled at the lightest touch and fell completely apart, leaving me with a pile of black crumbs. So, perhaps if I had baked them longer, they all would have been “stiffer” and may not have fallen apart.
The filling itself was tricky; I used Artisana’s coconut butter. The resulting mixture was crumbly and not smooth at all, so I tried microwaving it to soften it a bit. Still no go. So I added 1TB of coconut oil and 3 tsp. of milk, and this seemed to do the trick, and made more of a “paste-like” cream. Unfortunately, all of that powdered sugar did *not* disguise the coconut flavor, so for the 3 cookies that didn’t fall apart that I was able to spread filling on, they were “coconut oreos.” If you love coconut then you’ll love these, or I suppose you could try making them with one of the other shortenings suggested above.
Huh that’s weird, because I used Arrowhead Mills gluten free flour as well and they came out perfect. I would definately say that the GF blend does in fact work.
Are you sure your oven is calibrated correctly? That’s a biggie for many people, and many ovens are not calibrated correctly so if it says 300 it’s actually not! Maybe that could have made the difference with yours? Or do you live in a dry climate? It can’t be the flour, because mine came out great with the same flour.
I made them with Arrowhead gluten-free flour as well. They worked great for me.
One thing you could try is to make the cookies smaller, that way they cook all the way in the middle. Hopefully the next time will work better for you, because these are really good!
Mia: see my comment a few below. You need to be careful when you melt coconut butter, because you want it soft, not crumbly.
Thanks for everyone’s feedback. I used King Arthur’s GF flour by the way, not arrowhead mills. But as others have tried this with success, I can only conclude that perhaps I didn’t bake them long enough.
From what I can tell, Arrowhead mills has xanthum gum included in their flour mix and King Arthur gf flour doesn’t which would explain why the cookies crumbled. Just be sure to check your gf flour mix or add xanthum gum accordingly and these could should turn out as Katie’s friend tested them 🙂
They look absolutely delicious!! I really have to try that Dutch cocoa powder, I have just regular cocoa, I’ll look for it and try this recipe!
Yay-I am comment #101! These look AWESOME-can’t wait to try, they are on my “to make” list for sure!!!
HIII!!:) just wondering..are these soft or crunchy? and i wanted to add…You should TOTALLY make NUTTER BUTTERS!!!
Seconded on the nutter butters!
Mine were soft at first, but the second day they are crunchy. Perfect either way!
I made these the day you posted them with the GF flour, and then again last night for a friend who’s son is avoiding gluten for his autism. I wish you could have seen his big smile when his mommy handed him his very own Oreo cookie! 🙂
Thanks for a fantastic recipe!
I got this recipe in my email yesterday. Upon review, I was excited because I had all the ingredients at home. So instead of going to the gym, I made these cookies! (I know, horrible trade-off but in my defense, I had a bad day!) I had trouble rolling them out so I just formed them in my hands. They are bigger than the recipe as mine only produced half as many but then the moment of truth came. I walked into the living room, where my mom and sister sat and presented the plate of them. My sister took one and a bite….her eyes got really big and she exclaimed they were amazing! Thank you so much!
PS I and my parents also LOVE your single serving chocolate cake. Good for those cravings
ready for milk dunking